Chardonnay cream sauce for seafood
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Chardonnay cream sauce for seafood
  Seafood    Sauces    Lobster    Creams  
Last updated 6/12/2012 1:12:48 AM. Recipe ID 40942. Report a problem with this recipe.
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      Title: Chardonnay cream sauce for seafood
 Categories: Lobster, Sauces
      Yield: 1 Servings
 
    1/4    Medium-size vidalia onion;
           -thinly sliced
    1/2 md Carrot; peeled and coarsely
           -chopped
      2 md White mushrooms; thinly
           -sliced
    3/4 c  California chardonnay
      2 oz Lobster shells
      2    Stems fresh parsley; (2 to
           -3)
      1 sm Spri fresh thyme
      1    Medium-size shallot; finely
           -chopped
      2 c  Heavy cream
           Salt and freshly ground
           -white pepper
           Fresh lemon juice
 
  1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum
  saucepan. Cover the pan and cook over low heat until the onion is
  transparent, about 10 minutes.
  
  2. Add the wine, lobster shells, parsley, and the thyme. Raise the
  heat to medium to high and bring the liquid to a gentle boil.
  
  3. Remove the pan from the heat and set it aside for about 15 minutes.
  Strain out and discard the solids from the liquid and return the
  liquid to the pan.
  
  4. Add the shallot and bring the liquid to a boil over high heat;
  continue boiling until only about 2 tablespoons of liquid are left, 5
  to 7 minutes.
  
  5. Add the cream, reduce the heat slightly, and simmer until the
  sauce is thick and reduced by about a third, 7 to 10 minutes more.
  
  6. Season to taste with salt, pepper, and a little lemon juice. In a
  food procesor, or with a hand-held blender, process the sauce until
  smooth, 1 to
        2    minutes.
  
  7. Strain it through a fine-mesh sieve and return it to the pan to
  warm through gently. Adjust the seasonings to taste. To keep the
  sauce warm, set the saucepan inside a bowl or larger pan of hot but
  not boiling wate 




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Recipe ID 40942 (Apr 03, 2005)

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